Your Butcher Frank-Meat Price Sheet

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Your Butcher,Frank 900 Coffman Street We will provide the best service & quality at Longmont, Colorado 80501 Franks. Every meat item you buy is wrapped JUST CALL US. ORDER BY PHONE - 772 3281 in the finest quality freezer paper to provide Open Tuesday - Saturday: 8:00 - 6:00 the best to our customers. FREEZER BUNDLE SPECIAL FREEZER BUNDLE SPECIAL FREEZER BUNDLE SPECIAL Includes: 5 lb. Ground Beef Includes: 5 lb. Ground Beef Includes: 5 lb. Ground Beef 2 lb. Country Style Ribs 3 lb. Pork Chops 3 lb. Chicken 2 lb. Bratwurst 2 lb. Country Style Ribs 3 lb. Pork Chops 1 lb. Cntry. Sty. Sausages 2 lb. Beef Patties 2 lb. Bratwurst 1 lb. Wieners 1 lb. Bacon 1 lb. Hot Dogs 2 lb. Short Ribs 1 lb. Wieners 1 lb. Country Style Pork Sausage 13 lbs. 99 14 lbs. 99 $76 $80 15 lbs. $7699 Includes: 4 lb. Ground Beef Includes: 10 lb. Ground Beef Includes: 6 lb. Chicken 3 lb. Rib Steak 9 lb. Chicken 4 lb. Ground Beef 3 lb. Chuck Steak 2 lb. Short ribs 3 lb. Chuck Roast 4 lb. Short Ribs 3 lb. Top Round Steak 3 lb. Round Steak 3 lb. Pork Chops 3 lb. English Roast 3 lb. Pork Chops 1 lb. Stew 2 lb. Bacon 2 lb. Stew 1 lb. Sausage 2 lb. Short Ribs 18 lbs. 99 1 lb. Bratwurst YES! $151 30 lbs. 99 E $162 24 lbs. $13899 Includes: 6 lb. Chicken Includes: 5 lb. Ground Beef Includes: 3 lb. Pork Roast Y 3 lb. Bnls. Chuck Roast 6 lb. Chicken 3 lb. Pork Chops 3 lb. Chuck Steak 3 lb. Chuck Roast 4 lb. C/S Spareribs OU 5 lb. Ground Beef 4 lb. T-Bone 3 lb. Pork Steak CHOIC 3 lb. Top Round Steak 2 lb. Bacon 2 lb. Link Sausage 2 lb. Stew 1 lb. Stew 2 lb. Bacon MA 1 lb. Bacon 1 lb. Sausage 1 lb. Sausage 1 lb. Sausage 22 lbs. 99 18 lbs. 99 Y 24 lbs. 99 $154 $89 SUBSTITUTE USDA $139 Includes: 9 lb. Chicken Includes: 10 lb. Ground Beef Includes: 8 lb. Ground Beef 5 lb. Ground Beef 9 lb. Chicken 6 lb. Chickens IS 3 lb. Rump Roast 3 lb. Chuck Roast 3 lb. Top Sirloin Steak 3 lb. Sirloin Tip Steak 3 lb. Rump Roast 2 lb. Stew 2 lb. Stew 3 lb. Sirloin Tip Steak 2 lb. Bacon 2 lb. Bacon 2 lb. Stew 3 lb. Chuck Steak 3 lb. Pork Roast 2 lb. Sausage 3 lb. Pork Chops BEEF 2 lb. Bacon 3 lb. English Roast 27 lbs. 99 $140 34 lbs. $18299 30 lbs. $18399 ALL Includes: 6 lb. Chicken Includes: 10 lb. Ground Beef 3 lb. Top Round Steak 4 lb. T-Bone 9 lb. Chicken 2 lb. Flank Steak 3 lb. Sirloin Tip 3 lb. Pork Chops 3 lb. C/S Spareribs 4 lb. Ground Beef 4 lb. T-Bones 2 lb. Short Ribs 3 lb. Pork Chops 2 lb. Bacon 2 lb. Ham Loaf 3 lb. Top Round Steak 3 lb. Top Sirloin Steak 1 lb. Bratwurst 3 lb. Eye-o-Round Roast 2 lb. London Broil 2 lb. Bacon 99 28 lbs. $19599 46 lbs. $310 WE’LL SEASON WE ACCEPT: WE SELL PLEASE KEEP THIS YOUR ROAST FOOD STAMPS SIDES OF AD FOR FUTURE AT NO EXTRA AND PERSONAL CHECKS BEEF ORDERS COST WITH PROPER ID. ALL MAJOR CREDIT CARDS.

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Butcher Job Description
Position: Head Butcher Updated: June 2021 Reports to: Executive Chef & Chef de Cuisine Job Type: Full-Time Work Location: One location (opening Spring 2022) Position Description: Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The head butcher will be responsible for managing all animal butchery for the property and its multiple venues. Working in concert with the Executive Chef and the Chef de Cuisine the head butcher will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven charcuterie and salumi that fully utilize the wealth of amazing product that we have here. Responsibilities • The Executive Sous Chef’s responsibilities will include oversight of the following areas: o The butcher shop, located inside of the commissary space on the ground floor of the inn. Complete, with grinder, buffalo chopper, mixer, sausage stuffer, vacuum packaging machine, all in a 55-degree refrigerated workspace. o Attached to the butcher shop are dedicated meat, fish, and salumi coolers, these will also fall under the Head Butchers purview. • During construction, responsibilities will include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory, building relationships with strategic partners, developing HACCP protocols, and creating an opening larder of recipes. • Once Southall is open the Head Butchers responsibilities will include but not be limited to technique development, cost control, inventory, ordering, and maintaining the highest levels of quality and control possible. • Managing, overseeing, and executing the handling, deboning, trimming, tying, trussing, grinding, tenderizing, packaging, storing, weighing, and labeling of all protein-based activities.
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WEHRLE at CAYUGA WEDNESDAY CORNED BEEF
KITCHEN CATERING CHOICES Charlie the Butcher’s Catering Center 446 Cayuga Road, Cheektowaga 626-9722 • PICK UP Choose from our sliced roast beef, kummelweck rolls, ethnic sausage, double smoked ham roast turkey and cooked prime rib. • DROP OFF Great for meetings, social functions. Delivered TONIGHT’S DINNER and set-up - including meat, rolls, salad, condiments, plates, napkins and silverware. MONDAY BAKED HAM .................. 8.99 • FULL SERVICE Be a guest and let Charlie carve the meat, From the butcher shop, Charlie carves his double smoked ham off the bring the salads, set-up and clean-up. bone, served with honey mustard, potatoes and a vegetable. “CARVING BEEF ON WECK” TUESDAY MEAT LOAF ................... 8.99 Hi Everybody, Dine In • Take Out • Take Home Two slices of old fashion meat loaf with gravy, mashed potatoes and I’m proud to say since 1914, our Butcher Shop has spanned a vegetable. three generations. My grandfather, Charles E. Roesch, started this company by offering fresh meats and poultry when times were simple. WEHRLE at CAYUGA WEDNESDAY CORNED BEEF ...... 11.99 In addition to being a successful businessman, he served as the mayor 1065 Wehrle Dr. at Cayuga Lean, tender corned beef brisket, boiled cabbage, carrots, potatoes and of the City of Buffalo from 1930 to 1934. “1 mile from the Buffalo Airport” Broadway Market Polish Rye bread. My father, Charles J. Roesch, continued the family tradition as he maintained quality and service in the prosperous Broadway Market. Serving Lunch and Dinner THURSDAY PRIME RIB ............... 11.99 I’m Charles W. Roesch, better known as Charlie the Butcher Monday - Saturday 10 a.m.
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Features Butcher Boards
Our seasonal deli meats and cheeses are inspired by the We proudly offer 100% grass fed beef, bison, and lamb that are farm raised as original butcher’s shop opened in this location in 1934. well as our free-range, antibiotic-free Amish chicken. BY NURTURING THE ENVIRONMENT AND PRESERVING THE CRAFT OF FOOD ARTISANS, WE SIGNATURES ARE SUPPORTING THE LOCAL AGRICULTURAL BURGERS & SUCH FROM THE HEN BUTCHER’S CLASSIC $13 MEATBALL $12 ECONOMY AND CONTRIBUTING TO CHANGE THAT THE DINER $13 BUTTERMILK MARINATED, SPICY CAPOCOLLO, SALAMI, HAM, HOOSIER GRASS FED MEATBALLS, CURED TWO PERFECT 1/4 LB PATTIES FLAT & CRISPY, SEASONED & GOLDEN FRIED SHARP CHEDDAR, BACON, GARLIC AIOLI, PICKLE WILL ONE DAY MAKE CLEANER, NUTRITIOUS, YOUR CHOICE OF CAJUN OR CLASSIC FRIED PROVOLONE, LTO, MAYO, DIJON, MEAT SAUCE, MOZZARELLA, ARUGULA, HOUSE ITALIAN GARLIC BREAD BETTER TASTING FOOD AVAILABLE TO EVERYONE. BIG AL $14 FRIED CHICKEN SANDWICH $12 SHREDDED BUFFALO $12 BACON, PULLED PORK BELLY, CARAMELIZED ITALIAN $13 Good karma never tasted so good! ONIONS, PICKLED RED ONIONS, JAMESON BBQ LETTUCE, TOMATO, SOPO SAUCE, SOPPRESSATA, SPICY CAPOCOLLO, GRILLED CHICKEN, HOUSE BUFFALO SAUCE, PICKLES, BRIOCHE BUN PEPPERONI, MOZZARELLA, HOUSE ITALIAN, BLUE CHEESE SLAW, SPINACH, TOMATO EL GUAPO $12 HOUSE GIARDINIERA, LTO, MAYO, DIJON TURKEY PESTO $13 PEPPERJACK, ROASTED PEPPERS, JALAPEÑOS, THE PICNIC MAPLE FARMS REFRIED BEANS, SOPO SAUCE LEMON CHICKEN CLUB $12 SMOKING GOOSE SMOKED TURKEY, BLACKENED 1-2 PEOPLE $17 2-3 PEOPLE $25 ARUGULA, POACHED TOMATOES, RED ON- DRUNKEN CHEESE CHICAGO CUT $13 SMOKED CHICKEN BREAST, BACON, LETTUCE, CHICKEN SHARE ‘BASKET’ OF OUR SIGNATURE BUTTER- IONS, PESTO, GREEN RANCH MOZZARELLA ON HAVARTI, ARUGULA, CARAMELIZED ONIONS, TOMATO MIXED WITH A LEMON TARRAGON QUESADILLAS $10 CURDS $9 MILK FRIED CHICKEN TENDERS.
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Raising Ducks Intended for Consumption
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Natural Rendering: Composting Livestock Mortality and Butcher Waste
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Meat Establishment Directory 2020-2021
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HACCP Plan Revised March 2011
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Beef Breakdown.Indd
Your Beef Breakdown, Explained If you have ever purchased a quarter, a side or a whole 14- to 21-day period. During this aging process the meat Loin and Round, all possess di erent beef carcass, chances are you have wondered why you have develops avor, and most importantly, becomes more taste characteristics because they are received less meat than expected. e average weight of a tender. Unfortunately, a small amount of weight is lost made up of di erent muscles with live steer or heifer ready for harvest is 1,300 pounds! So during the aging process due to water evaporation. di erent tenderness levels, di erent how much of this product should you expect to receive in Carcass to Cuts fat contents and varying avor pro les. edible meat products? For instance, the Chuck and Round After the carcass is properly aged, it is ready to be are most commonly seen in roast Steer to Carcass broken down into retail cuts. On average, 21 percent of form, but Round Roasts are much In order to change a 1,300-pound beef animal into edible each carcass is inedible bone, fat and connective tissue. leaner (have less fat) than those from meat product, butchers rst have to convert it into a Once the carcass is fabricated and inedible objects are the Chuck and therefore will have a carcass by removing the hide, head and internal organs. removed, a whole carcass will yield about 639 pounds of less intense avor. e Rib and Loin On average, only 62 percent of the animal’s original edible beef product.
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The Butcher Stole My Meat
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Butcher - Thornton’S Sausage Company
Butcher - Thornton’s Sausage Company Job Summary Do you have a knowledge of meat cuts and love to help people prepare their tasty dinners? We would like you to join our team as a butcher to assist our customers with choosing the right meat. You will have the chance to use knowledge of preparing meats for cooking to reduce the workload of our clients after purchasing our products. You will also have the opportunity to educate others on the best way to prepare and cook the prime cuts. You will coordinate deliveries and ensure that all of our selections remain unspoiled and of the best quality. You will be provided with training to further your education in the industry. Responsibilities: Department Process ● Create and improve systematic processes in the department ● Work with Sausage Production Supervisor on vendor and product selection and pricing. ● Maintain systems to ensure cleanliness, product rotation, accurate ordering and production pars, and overall daily production efficiency ● Responsible for carrying out all HACCP procedures, including assisting in recall procedures ● Maintain accurate transfer and credit logs ● Help provide data to aide in timely price updates and accurate price records ● Maintain a system for grind logs, yield logs, batch and cutting tests. ● Participate in quarterly inventory counts ● Arrange cuts of meat and place them in an attractive manner in the display case so that customers will wish to purchase them. ● Weigh, label and price a variety of cuts of meat for on-demand selections by customers in an efficient manner that keeps customers satisfied. ● Receive deliveries of meat and inspect them to ensure that they adhere to the highest quality standards and are not expired.
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Nash's Pork Is a Product of the North Olympic Peninsula!
Pricing Nash’s Pork is Unique! Nash’s Nash’s Organic Produce charges $4.00 per When considering buying meat from a pound for the hanging weight of the hog. Sale local farm, keep in mind that the animal you are Pork pricing happens occasionally. Sunrise Meats has purchasing is nothing like commercial meat from is a a separate fee for cutting, wrapping and curing, the supermarket. which varies depending on your specifications. • It is antibiotic and hormone free. It averages about $.55 for cut/wrap and $.65 per • It is naturally and humanely raised. Product pound for curing bacon and ham. The less you • It is fantastically more flavorful and healthy have cured, the less you will pay. than industrial pork. of the • You are supporting an area farmer, the local Total Cost Example — Half hog agricultural community, and the jobs it provides. North 87.5 lb. hanging weight = • Your food dollars are staying in your $4.00/lb. to the Farm $350.00 community where they will be spent again, Olympic Sunrise Meats cut/wrap 87.5 lbs. $ 48.13 keeping our local economy stable and prosperous. Peninsula! Sunrise Meats curing, 15 lbs. $ 9.75 Total cost of final product $407.88 For More Information • Nash’s pigs are fed organic Total weight received back from butcher Check our website at nashsorganicproduce.com barley grown on his farm (approx 75% of hanging weight) = 66 lbs. for information on the pork program, to sign up for the Buying Club, or to put a deposit on a half or and local whey from Mount Total price per pound for final product $ 6.18 Townsend Creamery, in Port whole pig.
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Stornoway Black Pudding” EC No: PDO ( ) PGI (D)
SPECIFICATION COUNCIL REGULATION (EC) No 510/2006 on protected geographical indications and protected designations of origin “Stornoway Black Pudding” EC No: PDO ( ) PGI (D) This document sets out the main elements of the product specification for information purposes. 1 RESPONSIBLE DEPARTMENT IN THE MEMBER STATE EU Food Policy Team – Food and Policy Unit Area 7e, 9 Millbank c/o Nobel House 17 Smith Square London SW1P 3JR United Kingdom Tel: +44207 238 6075 Fax: +44207 238 5728 Email: [email protected] 2 GROUP Name: Stornoway Black Pudding Producers’ Association Contact: Claire Macleod, Group Secretary Address: c/o Charles Macleod Limited Ropework Park Matheson Rd Stornoway Isle of Lewis HS1 2LB Tel: 01851 703005 or 07896 897 588 Fax: 01851 704445 E-mail: [email protected] Composition: Producers/processors ( X ) Other ( ) 3 TYPE OF PRODUCT Class 1.2 Meat Products (cooked, salted, smoked) 4 SPECIFICATION (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006) 4.1 Name: “Stornoway Black Pudding” 4.2 Description: Stornoway Black Puddings are a black pudding unique to Stornoway, the capital of the Isle of Lewis in the Outer Hebrides of Scotland. They have a rich, deep reddish-brown to deep brown colour when raw, varying according to individual local recipes. While, according to tradition and heritage, there is some individual variation in the recipes used, the following ingredients are used in the production of Stornoway Black Pudding: • Beef suet • Oatmeal • Onion • Sheep or cow or pig’s blood • Water – where dried blood is used • Salt • Pepper • Skins or casings No other seasonings are permitted and Stornoway Black Puddings must be free from artificial colours, flavours, bulking agents and preservatives.
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